Samosa

One of the very popular Indian snacks full your mouth with great taste.

Ingredients:

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas(when boiled add little salt)
1 1/2 tsp cumin seeds
1 tsp amchoor (dried mango powder)
1 1/2 tsp green chilli-ginger paste
1/2 tsp garam masala powder
1 tsp chopped cashewnuts
1 tsp saunf and Salt to taste

For cover:
3 cups maida(all purpose flour) and 1tsp ajwain
1/2 cup maida, for rolling out
4 tablespoon semi heated ghee or oil and 1/2 tsp salt.
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method :

• Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
• When the seeds splutter add the saunf,chilli-ginger paste,garam masala,amchur powder.
• Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
• Fry on a low flame for about 5 minutes,Set aside.
• Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
• Add enough water and ajwain,salt,semi heated ghee and knead the dough,Set aside for about 10 minutes.
• Divide the dough into round portions.
• Take each portion and coat it with some maida so that it does not stick to your hands.
• Roll it into a medium size round,cut with a pizza cutter to make 2 semi circles with the round.
• Take one half circle. Dip your finger into the cold water and apply it to the straight edge of the semi circle.
• Now hold that semicircle in your hand,fold the straight edge , bringing together the watered edges,sealed it.
• You should now have a small triangular maida pocket.
• Stuff it with the potato peas mixture and now water-seal the upper edges.
• Repeat for the rest of the dough.
• Deep fry in oil till golden brown.

serve hot with green chutney and amli(tamrind) chutney.

Malai kofta

Ingridents:

3 tablespoons plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste
For gravy:
4 large tomatoes
100 gram (4 oz.) fresh cream
4 tablespoons ghee
1 teaspoon chilli powder
salt to taste
To be ground into a paste for the gravy:
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chillies
2 red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 tablespoons charoli
2 teaspoons khus-khus
1" piece of ginger
2 tablespoons chopped fresh coriander
Method for koftas:
• Crumble the paneer and knead very well.
• Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
• Shape into small balls and deep fry in ghee. Keep aside these koftas.
Method for gravy:
• Cut the tomatoes into big pieces, add 4 teacups of water and cook,When soft, prepare a soup by passing through a sieve.
• Heat the ghee in a vessel and fry the paste very well.
• Add the chilli powder and fry again for 1 minute.
• Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
Just before serving, add the koftas. Serve hot with parathas, puris or rice.
You can add 1 teacup of boiled green peas to the gravy if you like.

Puranpoli

Ingridents:
300gms. channa (yellowgram) dal
300gms. Suger
1 tsp. cardamom powder
150 gms. plain flour
4 Tbsp. ghee
warm water to knead dough

ghee to serve

Method:
• Boil dal in plenty of water till soft .
• Pass through an almond grater little by little till all dal is grated.
• Put mixture of boiled dal & suger,Mix well into dal in a heavy saucepan and cook till a soft lump is formed.
• Take care to stir continuously, so as not to charr. Keep aside.
• Mix ghee & flour,add enough water to make a soft dough.
• Take a medium sized ball of dough, roll into a 4" round.
• Place same sized ball of filling in centre, roll that round and seal.
• Reroll carefully to a 6" diameter round,try to make it thin for that use maida flour.
• Roast on warm griddle till golden brown.
• Repeat other side.
• Take on serving plate. Apply ghee all over top.
Serve hot with cumin aloo or urad dal.

Gobi Manchurian

Gobi Manchurian- a popular Indo Chineese dish can be served as a snack or an appetizer

Ingridents:

medium. cauliflower clean and broken into big florettes.
small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup maida
3 tbsp. cornflour
1/4 tbsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Method:

• Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
• Drain and pat dry on a clean cloth.
• Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
• Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
• In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
• Add the salt and spring onions, Stir fry for a minute.
• Add 1 1/2 cups water and bring to a boil.
• Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
• Gradually add to the gravy and stir continuously till it resumes boiling.
• Boil till the gravy becomes transparent. Add florettes and soya sauce.
• Boil for two more minutes and remove.
Serve hot with noodles or rice.

KAJU KATLI

Ingridents:

2 cups of finely grounded Cashew powder
1/4 cup Milk
3/4 cup Sugar

Few silver vark for decoration

method:

• Heat milk in a large pot and add sugar.
• When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick.
• pour the mix on a thali after rubbing little ghee,Press and spread with your palms for a layer.
• Put silver vark on top if you wish.
• Let it cool completely before cutting in burfi shape.
• Put in a airtight container and keep in a cool place.

motichur ladoo

Very famous traditional sweet dish of India for any occasion.

Ingridents:

2 cups gram flour ( besan)
1 & 1/2 cup sugar
10 pcs. cardamom
20 kismis
Ghee or oil for deep frying

method:
• Mix besan with 1 &1/2 cup water to make a smooth batter free from lumps.
• make Powder of cardamom and keep aside.
• Fry kismis in a little ghee and keep ready.
• Make sugar syrup(chasni) with sugar and 1 cup of water. Keep the syrup till its consistency reaches a long string stage.
• Hold a perforated ladle over oil,Pour some prepared besan batter on the ladle and the drops will fall through the holes of the ladle on to the hot oil. Cook on low flame, stirring continuously. Continue till the batter is cooked.
• Now mix boondi, sugar syrup cardamom powder,kismis and stir well.
• when the mixture is cool, shape into laddus of medium size.

Coconut puri

these traditional sweet dish for every generation on diwali.

Ingridents:

500 gm maida

100 gm ghee/cream/oil for dough of maida

For stuffing:

250 gm coconut powder (white dried coconut powder)

250 gm khoya/mava (grated)

100 gm powdered suger (or as to taste)

½ cup milk (for mix up)

pure ghee for cooking puri .

method:

• add.water & ghee or cream or oil in flour to make soft dough and leave it for 30 minutes.

• for stuffing add. above ingridents of stuffing & make medium balls.

• flatten and roll out the dough into 2inch round.

• roll that round after stuffing.

• flatten it back & make a medium size puri.

• Heat a non stick tava and add.1 tbsp. pure ghee in it and place the puri on tava.

• flip the puri over, again add.1 tbsp. ghee and cook the otherside until golden brown.

• now its ready to serve anytime.

You can enjoy these dish for a week.because it remains good for a week without refrigerator.

mogar dal kachori

ingredient:

3/4 cup mogar dal(steamd)
3 cups maida
1 cup ghee or butter or cream
2 tbsp.chilli & ginger paste
1 tbsp.saunf
1 tbsp.coriender seeds
10/12 pc.dry black grapes
1/2 tbsp.chili powder
1/4 tbsp.asafoetida powder
salt to taste
oil for deep frying

method:

•soak the dal in water for 3 hours then rinse and steamed it for 5 minute.
•add.water & ghee or cream or butter & salt in flour to make soft dough and leave it
for 30 minutes.
• for stuffing mix mogar dal and other spices & salt.mix well.
•flatten and roll out the dough into 2inch round.
• roll that round after stuffing.
• heat oil in a deep frying pan or kadai & lift the rolled kachori into heat oil carefully.
• flip the kachori over and cook the otherside until golden brown.
• now serve hot the dal kachori with imli(tamrind) chutney & green chutney.

Dum Alu

These spicy Indian potatoes are perfect for lunch, dinner, or a snack.

Ingredients

1 10 baby potatoes
1 tsp. salt
1/3 tsp. turmeric powder
10-12 cashews, broken into pieces
1 clove garlic, chopped
1 Tbsp. ginger, grated
1 tsp. cumin seeds
2 tsp. coriander seeds
2 cardamom
1-inch cinnamon stick
4-5 black pepper seeds
3 Tbsp. oil
3 medium onions, chopped
1 cup tomato purée
1/2 tsp chili powder
Salt, to taste

For Garnishing: Some coriander, chopped

Method

• Boil the potatoes until just cooked and let cool. When cooled, peel and prick each one 2 to 3 times with a fork.
• Roast the dry masala in a pan on a low heat for 4 to 5 minutes until light brown and grind with the onions.
• Heat the oil in a pan and fry the onion paste for 15 minutes on low heat. Add the tomato paste and fry for 10 more minutes.
•Stir in all the other masalas, the cashews, and the boiled potatoes. Finally, add enough water to cover, bring to a boil, and cook, covered, for 10 minutes.
• Garnish with coriander and serve hot with paratha or bread.

Bread-Potato Cakes

Ingredients

1 Tbsp. vegetable oil
1/4 tsp mustard seeds(rai)
2 green chilies, chopped finely
1/2 tsp. grated ginger
4-5 fresh or dried curry leaves
9 medium boiled potatoes, mashed
1/4 tsp. garam masala
1/4 tsp. turmeric powder
1/4 tsp amchur powder
4-5 drops of lemon juice
8 pieces stale white bread
1 cup water
Salt to taste

For Garnishing:1 Tbsp. vegetable oil,1/2 tsp. mustard seeds, 8 curry leaves

Method
• Heat the oil and add the mustard seeds. Add the green chilies, ginger and curry leaves. Stir for half a minute and add the mashed potatoes, add.spices,salt and lemon juice. Stir until all of the ingredients are combined. Taste and adjust the seasoning.
• Cook for 2-3 minutes, remove from heat and let cool.
• Take the bread pieces and cut them into 2½ -3 inches circle.
• Divide the potato mixture into 8 portions and make a circle of the size of the bread with each portion. Keep aside.
• Take water in a bowl. Dip one bread piece in it and squeeze out the extra water pressing the bread lightly with your palms.
• Stick one potato circle to the soaked bread and put aside. Make four potato and bread circles. Heat a pan and lightly oil it and place the bread-potatoes patties, potato side down and cover the lid and cook for about 7 minutes on low flame.
• Uncover the pan. The bread should be swollen. Gently place the patties on a dish, potato side down.
• To garnish heat 1 Tbsp. vegetable oil and add the mustard seeds and curry leaves. Take about 1/3 tsp. of this oil and spoon it over the patties in the center.
• Serve with spicy coriander chutney.

jeera(cumin)Alu

Ingredients

500 GMS (1Lbs) Small baby potatoes

2 tsp.cumin seeds

1 1/2 tsp. Amchoor (dry mango powder)

1 tsp. Chili Powder

1 tsp. coriander powder

3 tbsp. chopped coriander leaves

2 tbsp. Kastoori (dried fenugreek leaves) methi

Salt according to taste


Method

1. Boil potatoes and peel them.

2.Heat oil in a kadhai and add cumin seeds wait a minute.

3.Add the remaining ingredients and the potatoes.

4.Toss over medium heat for 5-7 minutes. Serve hot.

Crunchy Potato Pops

A great hit with kids of all ages, these miniature party pieces will have them rushing back for more.

Cooking Time : 12 to 15 mins.
Preparation Time : 10 mins.

Makes 8 pops.

Ingredients

1 cup boiled and grated potatoes
¼ cup grated carrots
1 cheese cube
1 brown bread slice, soaked and squeezed
½ teaspoon ginger-green chilli paste
2 tablespoons chopped coriander
A pinch sugar
Salt to taste
Other ingredients
2 teaspoons oil for cooking
8 candy sticks

Method

1. Cut the cheese cube into 8 equal pieces and keep aside.
2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread and keep in a bowl.
3. Add the potatoes, carrots, ginger, green chilli paste, coriander, sugar, salt and mix well.
4. Divide into 8 equal portions and shape each portion into a flat round.
5. Place a cheese cube in the centre of each round and shape into ovals.
6. Pierce a candy stick into each oval and reshape the potato pops on the stick as shown in the picture. Keep aside.
7. Cook on both sides on a lightly greased non-stick pan till golden brown using a little oil necessary.
8. Serve hot.